Recipe: • Slice the chicken breasts in half, cut off the tenderloins from the back of the breasts, and place the breasts, including the tenderloins, in a bowl.
• To make the marinade, combine the buttermilk, Tabasco and cayenne pepper. Mix well, and then pour over the chicken to coat. Pour the chicken along with the marinade into a large plastic bag and seal. (I use two plastic bags in case of leaks.) Lay the bag flat in the refrigerator for 24 hours or up to two days, (no longer than two days.) Make sure to turn it at least once to redistribute the buttermilk. • Prepare the Panko breadcrumb mixture. In a large plastic bag, combine the Panko, garlic salt, onion salt, kosher salt, and pepper. Close the bag and shake well. • Remove chicken from marinade and let the excess marinade drip off, then place chicken in a bowl. Discard marinade. • Coat the chicken in the rice flour, dip it in the beaten eggs, and coat it with the Panko mixture. Place on a cooling rack and let air dry for about 30 minutes. This is an important step, you want to dry out the Panko breadcrumbs, it will help to fry up the coating nice and crispy! • When ready to fry, heat the canola oil in a cast-iron or heavy skillet over medium-high heat until hot but not smoking. To test to see if the oil is ready, take a pinch of coating off the chicken and drop it in the oil. If it starts to bubble briskly, it’s ready for the chicken. • Carefully place the chicken in the hot oil, immediately reduce the heat to medium-low, and fry for 2 to 3 minutes per side, up to 8 minutes, or until the Panko coating has turned a beautiful golden color. If the Panko starts to brown too fast, reduce the heat to low. • Drain on a paper towel. Place the chicken on a rack and let sit for 5 minutes before slicing to retain all the natural juices!
Presentation of Fried Chicken Shooters: • Spoon each sauce into a shooter glass. • Slice fried chicken into shooter glass size pieces. • Skewer each piece of chicken with a wooden skewer. • Place Skewer in each shooter glass.